1 Heat the olive oil in a large saucepan over medium heat. Add onion and celery; cook, stirring, for 6–7 minutes, or until softened. Add the garlic and ginger; cook, stirring,for 1 minute, or until fragrant.
2 Increase heat to high. Add the mushrooms to pan; cook, stirring often, for 3–4 minutes, or until golden. Add potatoes and the stock, and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes, or until potato is tender.
3 Set aside to cool, then blend in batches until smooth. Return soup to a clean saucepan, stir in the coconut milk and place over a medium heat. Season well with cracked black pepper.
4 Meanwhile, spray a medium non-stick frying pan with olive oil and set over high heat. Cook extra mushrooms, stirring, for 2 minutes, or until golden.
5 Spread toast with mashed avocado; season with cracked black pepper. Divide soup among serving bowls. Top with cooked mushrooms, coconut flakes and a drizzle of extra coconut milk. Serve soup with avocado toast.